Food scientists are launching a campaign to warn people about the dangers of browned starchy foods, like potatoes and bread.
The Food Standards Agency based out of the UK says carcinogen Acrylamide -- which can cause cancer in humans -- is created when foods like bread and potatoes are cooked for long periods at high temperatures. The FSA says it can happen when you're baking, frying, grilling, toasting or roasting.
They have listed four ways to reduce your risk of Acrylamide exposure:
1) Aim for a golden yellow color when you're cooking potatoes, root vegetables and bread.
2) Follow cooking instructions on packaged food.
3) Eat a healthy, balanced diet.
4) Don't keep raw potatoes in the fridge if you plan to roast or fry them. Keeping them in the fridge can increase Acrylamide levels. Store them in a dark, cool place.